Spice support: rosemary

"There's rosemary, that's for remembrance," says the tortured
Ophelia in Act 4, Scene 5 of Shakepeare's
Hamlet. Greek scholars reportedly wore a
garland of the herb on their heads to aid their memory during
exams, and recent studies have shown that rosemary can indeed boost
memory performance. But even if rosemary doesn't actually help you
remember anything, its heady fragrance is enjoyable, and the herb
is a culinary workhorse.

Originating in the Mediterranean, Rosemarinus
officinalis is a perennial shrub that can grow up to five
feet tall. It is a first-rate ornamental perennial,. developing
small blue flowers in the late spring. The Latin origin of the
plant's name - ros marinus - directly translates as "sea dew", and
hints at its origins, as rosemary flourishes along the Mediterraean
coast. It's an easy to grow herb, but alas, it is not cold hardy,
as those of us living in the north lament. Some varieties of the
plant, including 'Arp', are somewhat more tolerant of cold,
although only to about USDA Hardiness Zone 6. The good news is that
it does well as a potted plant, so you can bring it inside for the
winter in cold areas.

According to The
Encyclopedia of Spices and Herbs, the aroma and flavor of
rosemary are 'pungent', and contain "piney, minty notes and an
undertone of camphor or eucalyptus." Rosemary's assertive
flavor makes it the star of almost any dish in which it is used,
whether savory or sweet. It pairs nicely with chicken and pork, and
it has long been associated with lamb.

Vegetables such as potatoes, peas, and cabbage, and beans all
mesh well with the herb. Breads of any variety, especially
focaccia, can benefit from a sprinkling of rosemary in the dough.
In the sweet kitchen, rosemary infuses into liquids to form
excellent bases for custard and creme brulee, and it pairs well
with citrus, apples, and pears. One of my favorite sweet
applications is in shortbread cookies.

Rosemary works well with other Mediterranean herbs, and it is
part of the French blend herbes de Provence. It can be used fresh
or dried, as many of its aromatic compounds remain even after
drying. You can also purchase rosemary that has been dried and
ground into a powder, although as with other powdered spices, the
flavor fades quickly.